|diced pumpkin (3/4 inch dice)
|brussel sprouts, cleaned, blanched and halved
|extra virgin olive oil
|mixed mushrooms, cleaned and trimmed
|dark chicken stock
Heat olive oil in a fry pan over medium high heat. Immediately add pumpkin and sauté for 4 to 6 minutes or until pumpkin is a golden brown colour.
Add mushrooms and season with salt. Continue to cook for another 5 minutes.
Deglaze with white wine. Cook until wine is absorbed and then add chicken stock and blanched brussel sprouts.
Continue to cook until vegetables are nicely glazed with stock.